Total Pageviews

Monday, January 10, 2011

Prawn Fritters


         200 gm          All Purpose Flour/Tepung Gandung, sieved
          1/2 teasp      Baking Powder, sieved
          1/4 teasp      Tumeric Powder, sieved
          1 teasp          level teasp Salt
         250 ml             Water
         100 gm            Chives/Kuchai, cut into 1/2" lengths
         100 gm            Sprouts/Tau Geh
           20                   medium size Prawns [devine & slit into two]


               All teaspoon measurements are measured with cake measuring teaspoons
  1. Sieve together the All Purpose Flour, Baking Powder and Tumeric Powder.
  2. Mix everything, adding the water gradually,  in a big bowl.  Batter is fairly thick.
  3. Deep fry.

           Chilli Sauce to accompany prawn fritters   [First Alternative]

          4                        Fresh Red Chillies, remove seeds But not the membrain otherwise not hot
          2                        Red Chilli Padi
          3 pips               Garlic
          1 Tabsp           Castor Sugar
          2 Tabsp            White Vinegar
          2 Tabsp            Tomato Sauce
          5 Tabsp             Boiled water [cool it to room temperature]
          1/4 teasp           Salt

  1. Process/blend the red chillies, chilli padi & Garlic till fine.
  2. Mix it with the rest of the ingredients.  Check on taste according to your liking.
  3. Normally chilli sauce is better the next day as everything would have then infuse together.
          { "Fast" Chilli Sauce    [This 2nd alternative is for ppl who lead busy lives :) ]

           6 Tabsp              Lingam Chilli Sauce
           2 Tabsp              Tomato Sauce
                                       Juice of Limau Kasturi

                   Mix everything together and I bet many would choose this option :) }

                  This is esp for those cold rainy days when somehow the weather makes your tummy, your kids or for that matter, your better half's tummy growl and it is super easy to do. Enjoy.

                  Till my next post, xoxo, Ophelia

No comments: